Reviewed: Jan. 13, 2013

I made this to take to friends house for a Mexican evening and it was a hit. I did not change a thing. It's very easy and so very good!! Will make again soon as I only got one enchilada!! That was NOT good!!

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Reviewer:

KASH

Cooking Level: Intermediate

Living In: Mount Vernon, Ohio, USA

Reviewed: Jan. 7, 2013

Excelent could add rotel and more cheese on top

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Reviewer:

CindyK56

Reviewed: Nov. 24, 2012

really good flavour - I made it this evening and it was lovely. Really easy to put together.

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Reviewer:

LizzyC

Reviewed: Nov. 20, 2012

Oh gosh, these were fabulous. I used a whole packet of taco seasoning (misread the recipe), green chilie enchilada sauce (I've been craving it), and omitted the chili powder. Melting the sour cream and cheddar with the beef on the stove makes a creamy, lovely filling. And laying the black beans and olives on top (instead of incorporating them into the filling), is genius. The beans retain a nice little "snap" that hits your tounge at just the right time. I topped my enchiladas with jack cheese. I can't say enough good things about this dish - it's beyond delicious.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Oct. 16, 2012

Very good - I did add some Cayenne Pepper per Winston's comment. I made 4 on a bed of Spanish Rice and have well over half left; going to try and see how it works as a freezer meal.

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